UNFI Advances American Specialty Cheese
UNFI expands its Cheese & Specialty, American Artisan program to include more small cheesemakers.
Sequatchie Cove’s Walden: A Break From Tradition
The newest addition to Sequatchie Cove’s lineup, this soft-ripened wheel was created as a departure from the award-winning Dancing Fern.
American Stinkers: How Washed Rind Cheeses Became a National Pastime
They’re a cheese nerd’s most sought-after style. What is it about them?
Weathering the Storm: The cheese industry looks back at its pandemic year
Looking back at COVID’s major impact on the cheese world throughout 2020.
The 20 Best Cheeses of 2018 According to Experts
We asked cheese experts what their favorite cheeses have been so far this year. Get your shopping list ready because here are the Best Cheeses of 2018!
Party Like A Cheesemaker!
Every cheesemaker celebrates their trophies in a unique style: while some parties are low-key, others cheer with taco and beer!
Cheese Of The Day: Shakerag Blue
Sequatchie Cove’s Shakerag Blue is a Southern take on leaf-wrapped blue cheese. It’s wrapped in whiskey-soaked leaves for true Tennesee terroir.
Affinage Comes Of Age In America
The steady growth of domestic artisan cheese has driven American awareness and practice of affinage. Expertise has been either imported or homegrown with input from the European tradition.
